Anna Teresa Callens Pizza Alla Cozze Recipes

ANNA TERESA CALLEN'S PIZZA ALLA COZZE

Steps:

• Preheat oven to 425 degrees.
• Roll or stretch dough to fit a lightly oiled 12-inch pizza pan.
• Mix tomatoes with 3 tablespoons of the oil, the oregano, salt and garlic. Spread over dough.
• Place pizza on bottom shelf of preheated oven and bake from 15 to 20 minutes, until lightly browned but not quite finished.
• While the pizza is baking, steam mussels in wine or water in a covered saucepan until they just open. Shuck them and toss them in a bowl with remaining half tablespoon of oil, the lemon juice, parsley and pepper.
• After the pizza has baked from 15 to 20 minutes as in step 4, remove it from the oven and arrange the seasoned mussels attractively over the top. Return pizza to oven to finish baking, 5 to 10 minutes longer. Serve at once.

ANNA TERESA CALLEN'S LENTICCHIE IN UMIDO

Steps:

• Place lentils in a saucepan, cover with water and bring to a boil. Simmer 10 minutes, rinse under cold water and allow to stand covered with water for 2 hours.
• Heat 2 tablespoons of oil in a casserole. Add pancetta, onion, garlic, celery, carrot and half the minced parsley. Saute 5 to 8 minutes until tender. Add tomatoes and bay leaves. Bring to a boil. Simmer 15 minutes.
• Drain lentils and add to the pancetta mixture. If the lentils are not covered with liquid, add water. Bring to a boil and simmer about 30 minutes, until the lentils are tender. If necessary add more water during cooking. Stir in the remaining oil, season with salt and pepper and add the remaining minced parsley. Serve garnished with parsley sprigs.